As a kid growing up in Texas and Louisiana, TEXAZ Grill owner Steve Freidkin now has fond memories of his mama’s mashed tater salad. So when he got tired of throwing away the leftover mashed potatoes at his popular Phoenix restaurant, he recalled the potato salad of his youth. “I thought, well, dang. It worked for my family. Maybe it will work here.”

The verdict? “Some people like it and some people are a little freaked out by it,” he says. “It’s a little different, but c’mon, it’s got bacon in it so it’s got to be good.”

Freidken uses russet potatoes with the skin on and makes the dressing separately from the salad. “It has most of the ingredients of a Southern-style potato salad, but it’s got a little Louisiana flair to it.”

PreparationBreak up mashed potatoes so that there are still some lumps. Carefully combine with celery, onions and bacon so that some lumps of potato remain. Add dressing and mix well.

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